Alright, I'm ready to start making my own almond milk at home, but what should I do with the almond meal that is left over? Is it the same as any other almond flour that I could buy from the store? I'm hoping to find some recipes. What do you do with yours?

I use to freeze the meal in hopes of being able to throw it into a bread or some kind of baked goods but I always forget to use it. Dehydrating the meal then blending it in a vitamix to make almond flour would be the alternative but I don't have a dehydrator so I just compost it.

Sadly it's not the same as almond meal from the store (I think that is ground whole blanched almonds). I had high hopes and I used to try to use mine in baked goods, but you're left with the least delicious part of the almond after making milk and it doesn't taste good at all. I once made the almond frangipane tart from VPITS with leftover meal and it was so sad.

In culinary school, our instructor would make cookies with the leftover almond meal... mixed with some vanilla and almond extract, some sugar/sweetener... I forget what else, but they were simple and SO good!

I usually make almond milk by first grinding the almonds into nut butter and then blending 1 tablespoon of the butter with one cup op water. The almonds in the butter are ground so fine that you don't really need to filter the milk and don't get stuck with lots of leftover pulp. The milk is lovely and creamy.

I haven't tried this with almond pulp, but I just made a batch of soymilk yesterday and used the okara in veggie burgers for dinner. I mixed the pulp with half an onion, diced finely; a couple splashes of soy sauce; a few tablespoons of gluten flour; a large dash of chili powder; and the rest of a bag of walnuts ground up in the food processor (probably a little over half a cup), and fried them up. They were tasty but didn't hold together nearly as well as when I used basically the same recipe last week but with whole black beans, which I suppose was to be expected, since the okara was way wetter and mushier than my food-processed black beans. Next time I would probably try to strain the okara a little better, and use a bit of panko bread crumbs.